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Cheddar Corn Muffins With Jalapeño Butter

1 fave
Nutrition per serving    (USDA % daily values)
CAL
366
FAT
85%
CHOL
45%
SOD
44%

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Ingredients for 12 servings

5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups

2 cups cornmeal (preferably stone-ground)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup corn, thawed if frozen

1 1/4 cups well-shaken buttermilk (not powdered)

1 large egg

1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided

1 stick unsalted butter, softened

1 fresh jalapeño, finely chopped, including seeds

Equipment: a muffin pan with 12 (1/2-cup) muffin cups

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